戈登·拉姆齐终极烹饪教程（2012）

Gordon Ramsay's Ultimate Cookery Course S01E11

Part 3 May 6, 2021, 10:34 a.m.

it always pays to ask an expert.
一定要请教专家
And if there's one man who can really rise to the occasion,
如果有人能对这方面如数家珍
it's professional miller Mark Abel.
那非专业磨坊主马克·阿贝尔莫属
Doing a job like this means
从事这样一个职业就意味着
that you end up thinking and living flour.
你以面粉为生每天想的都是面粉
If that's obsession, I'm obsessed.
如果这叫做迷恋那我深深着迷
At his mill, which has stood in Norfolk since 1835,
他的磨坊早在1835年成立于诺福克
Mark uses traditional stones to grind his flour.
马克用传统石磨来磨面粉
So he really knows his stuff.
所以他真的很懂行
What actually comes off the field is something like this -
从地里收获上来的是类似这样的东西
still husked, it still needs to be processed
还没有脱壳在我们磨制之前
before we can actually mill it.
还需要进一步处理
We then clean down to something like this,
当我们把它们处理成这样之后
which is ready to be milled.
就可以开始上磨了
All this is a great big machine
所有工作都由机械完成
which means you don't have to do it by hand.
所以无需自己动手
Rather than try and improve its performance
不同于往面粉里加入化学物
by adding additional chemicals,
来改善其性质
what we're trying to do is mill it in the best way
我们通过用最适当的方法磨制
to get that performance from it.
来得到最好的面粉
If you can put a seed in between stones,
只要你把种子放到石头中间
you can make flour out of it.
你就可以得到面粉
It's that simple.
就这么简单
Barley was what was traditionally used to make bread
大麦是传统上用来制♥作♥面包
for people to live off.
让人们赖以为生的植物
Oats can be used as well
也可以用燕麦
and, of course, good old spelt,
当然还有古老的斯佩尔特小麦
the great-grandmother of modern wheat,
现代小麦的远祖
which has the most fantastic flavour
具有美妙风味
and because of its primitive nature,
由于其质地原始
the proteins in it are simpler,
并且蛋白质含量较少
so a lot of people can eat that who can't eat modern wheat.
所以很多无法消化现代小麦的人可以食用
Keep your eyes on the shelves. Look and see what is there.
多看看货架看看都有什么
And if something strikes you as being potentially interesting,
如果有什么产品引起了你的兴趣
then get it and try it. Mix your own, blend your own together
尽管买♥♥回来一试你可以自行混合
so that you can get the
这样就能得到
flavour you want with the performance you want.
你想要的质地和风味
Mark's right.
马克说得没错
Different flours perform and taste wildly different
不同的面粉外观口感区别都很大
and so they're well worth trying out.
它们都值得一试
Here's my quick guide to some of the flours I like using.
以下介绍一些我常用的面粉
Strong flour is the one to choose for standard bread making.
高筋面粉是用来做普通面包的
The higher the protein content, the crustier your loaf will be.
蛋白质含量越高做出来的面包壳越硬
The flour hailing from Italy, double zero.
来自意大利的面粉双零面粉
It's super-finely milled and perfect for pasta.
磨得非常精细是做意面的完美之选
I like to use it for pizzas, too,
我也喜欢用它来做披萨
because it produces a nice crispy crust,
因为会有脆壳
like the one on my mozzarella and rosemary version.
比如刚刚的马苏里拉奶酪迷迭香披萨
Rye flour will give you
黑麦粉可以用来制♥作♥
really dense, fruity-flavoured bread, fruitcakes or scones.
口感紧实的水果面包蛋糕以及司康
If it's too heavy for you, just mix it with standard wheat flour.
如果感觉太重口可以混入普通小麦粉
And when you're baking, remember that self-raising flour
烘焙的时候要记住所谓自发粉
is just plain flour with raising agents added,
就是标准粉加入了发酵粉
so if you run out you can
所以如果自发粉用完了
add baking powder and salt to your plain flour
你可以往标准粉里加入发酵粉和盐
and get baking.
然后就可以用来烘焙了
That's the real stuff. That's it.
这些都是真材实料没的说
Fresh flour straight out of the mill
刚从磨坊里磨出来的新鲜面粉
is so superior in flavour and performance
风味和外观都非常出众
that it's only when you come to use it
只有当你亲自用过
you realise what the difference is.
你才会意识到不同之处
If you're going to experiment with ingredients in baking,
如果你打算实验烘焙原料
you still need to follow basic rules
你需要遵循基本规则
to make sure things turn out brilliantly every time.
以确保每次烘焙都成功
Then, whether you're a master baker or you're just starting out,
这样不管你是烘焙大♥师♥还是新手
you can pimp up the classics
你都可以为经典锦上添花
whether it's a Victoria sponge or a fruit scone.
不管是维多利亚海绵蛋糕还是水果司康饼
And that's a lesson perfectly illustrated by my next recipe.
接下来的食谱将完美展现这一点
Sponge with fresh ginger.
鲜姜海绵蛋糕
Baking is part chemistry, part imagination.
烘焙是化学反应与想象力的结合
But you've go to rely on the rules for great results.
但要获得好结果你必须遵循规则
It's the only time you'll see me reaching for the scales.
这是我唯一需要依靠量具的时候
First off, eggs, sugar, butter.
首先鸡蛋糖黄油
And when I say, "Weigh out the ingredients,"
当我说"按重量放原料"的时候
it does literally mean weigh out to the final gram.
就意味着要称到最后一克
175.
175克
Now, 175g of sugar.
现在再放175克糖
That's 350g in total.
总共350克
Cream the butter and the sugar.
搅打黄油和糖
To get a delicious light sponge,
要想得到美味轻盈的海绵蛋糕
start carefully on slow speed.
开始时先用慢速
Only speed up as the butter and sugar
等到黄油和糖
really start to cream together.
被搅拌到一起时再加速
Keep that really nice and light
一定要保持动作轻柔且搅打适度
and you can see how it's changed colour.
你就能看到它是如何变色的
So important at the beginning.
开始阶段非常重要
Eggs in.
加入鸡蛋
Give them a little whisk.
搅拌一下
Adding one egg at a time stops the mix from separating.
每次只放入一个鸡蛋防止混合物分离
Second egg in.
放入第二个鸡蛋
Third one in.
放第三个
That's what we're looking for -
这就是我们想要的
a really nice sort of light, aerated texture.
一种很棒的轻柔而又有气泡的口感
Now, I'm going to flavour the sponge.
现在我要给它加些调味
A little teaspoon of vanilla extract.
一茶匙香草精
That perfumes the mix.
给混合物增添香味
One teaspoon of baking powder. That gives lightness.
一茶匙发酵粉带来轻盈口感
175g of flour and we're going to sieve it -
175克面粉过筛
A, to get rid of any lumps and B,
一是过滤掉块状物
to keep it really nice and fine.
二是让它均匀
175. We're not going to beat that out.
175克不能超
We're going to lightly fold that in now.
现在我们要把面粉揉进去
What I'm looking for is a really nice loose dough.
我想要的是那种很软的面团
That's looking a little bit too firm
这个看起来有点太厚实了
so just a little splash of milk.
所以加一点牛奶
Couple of tablespoons.
几汤匙的量
That relaxes the mixture down.
会让混合物变软
It helps to create that nice, almost dropping consistency.
有助于达到一种很棒的要掉不掉的稠度
That's what I want.
这就是我想要的
Just starting to drop.
要掉不掉的状态
Take a non-stick loose-bottomed cake tin
拿一个活底的不沾蛋糕模
grease it with butter,
涂上黄油
then coat it with flour to avoid the sponge sticking.
然后铺一层面粉避免蛋糕粘在上面
Just give that a little shake.
轻轻晃动
Make sure you get all the rim.
确保所有边缘都沾到
Now, just get the back of the spatula.
现在用上抹刀的背面
Make sure you've got no peaks on the sponge.
确保蛋糕表面没有凸起
To make sure the sponge bakes nice and evenly
以保证海绵蛋糕能烤得均匀
tap the tin a few times to knock out any air pockets
轻叩模具去除掉混合物里
that might have formed in the mixture.
可能形成的气泡
Now, into the oven.
现在放入烤箱
Bake for 30 to 35 minutes at 180 degrees.
180度烘烤30到35分钟
As that's cooking, prepare the ginger cream for the centre.
烘烤的时间用来准备中间层的姜汁
300ml of cream. Give that a nice whisk.
300毫升奶油搅拌
Whisking cream by hand gives you so much more control
手动搅拌更好控制打发程度
and it's so easy to overwhip cream.
因为奶油很容易打发过度
I want that nice, light ginger cream in the centre.
中间层我想要的是那种美味轻柔的姜汁
I don't want it grainy.
我不希望它充满颗粒
Nothing worse than when cream starts to separate.
没有什么比奶油开始分离更糟糕了
Now, that's getting to that three-quarter stage -
现在达到了四分之三的程度